Red Kimchi of blood-Hoon Degeimbre

Before we start, we invite you to consult Our section fashion of use In order to learn everything about the fermentation process!

1. Mix the salt with the water and stir until complete dissolution.
2. Immerse the half Chinese cabbage in the brine: soak it for 1 hour if it is fresh and tender, or 5 hours if it is denser.
3. Meanwhile, dilute the Gochujang in a little water until it thickens.
4. Cut into julienne the daikon, carrots and onions. Chop the cebettes.
5. Crush the garlic and ginger in a mortar. Grate the apple and pear.
6. Mix all these ingredients by hand with the fish sauce and the shrimp.
7. Drain the cabbage and insert the preparation between each sheet by hand, then reform the cabbage by wrapping it using the large exterior sheet.
8. Place the seasoned cabbage in a jar, tapping well. Add a little brine if necessary for the Kimchi to be completely submerged.
9. Close the jar and let ferment 10 days at room temperature, placing a container below in the event of an overflow.
10. Once the fermentation is finished, keep the kimchi cool.

Kimchi can be consumed from the 10th day in "early" mode but it improves over time and can reach 1 see 2 years of age.

Recipe of the Degeimbre blood chief for Le Parfait.